不同酿造工艺番茄酒的对比研究

采用新鲜、成熟的番茄进行热浸渍法和传统工艺酿酒发酵,传统工艺条件为初始糖度20%、酵母接种量0.2 g/L、pH3.89、主发酵温度24℃、SO_2 添加量50 mg/L、果胶酶添加量50 mg/L,制得的番茄酒的酒精度为8.9%,总酸为5.7 g/L,还原糖为3.1 g/L;热浸渍法工艺条件为主发酵温度24℃、酵母接种量0.2 g/L、番茄汁糖度20%、SO_2 20 mg/L、果胶酶添加量50 mg/L、热浸渍温度60℃、时间30 min,制得的番茄原酒感官指标为酒体透明、酒香醇厚、酒气协调、具有典型的番茄香味,酒精度为10.4%、总酸为6.1 g/L、还原糖为2.4 g/L。与国际标准相...

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Bibliographic Details
Published in广东农业科学 Vol. 43; no. 10; pp. 117 - 122
Main Author 梁晓华 张文文 徐成东 范树国
Format Journal Article
LanguageChinese
Published 滇中高原生物资源开发与利用研究所,云南楚雄675000%楚雄师范学院化学与生命科学学院,云南楚雄,675000 2016
楚雄师范学院化学与生命科学学院,云南楚雄675000
Subjects
传统工艺
发酵
果酒
热浸渍法
番茄
酿酒
酿酒
果酒
番茄
传统工艺
发酵
热浸渍法
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Summary:采用新鲜、成熟的番茄进行热浸渍法和传统工艺酿酒发酵,传统工艺条件为初始糖度20%、酵母接种量0.2 g/L、pH3.89、主发酵温度24℃、SO_2 添加量50 mg/L、果胶酶添加量50 mg/L,制得的番茄酒的酒精度为8.9%,总酸为5.7 g/L,还原糖为3.1 g/L;热浸渍法工艺条件为主发酵温度24℃、酵母接种量0.2 g/L、番茄汁糖度20%、SO_2 20 mg/L、果胶酶添加量50 mg/L、热浸渍温度60℃、时间30 min,制得的番茄原酒感官指标为酒体透明、酒香醇厚、酒气协调、具有典型的番茄香味,酒精度为10.4%、总酸为6.1 g/L、还原糖为2.4 g/L。与国际标准相比,理化、感官指标均达标。通过对发酵酒进行理化指标分析、感官评价确定,当地番茄酒采用热浸渍法比传统工艺酿造的质量更好。
Bibliography:44-1267/S
Solanum lycopersicum L.; fruit wine; fermentation; traditional technology; hot dipping method; brewing
Fresh mature tomatoes were used for fermentation and brewed by hot dipping method and traditional technology,respectively.The conditions of traditional technology were as follows：20% of initial sugar content,0.2 g/L of yeast inoculum,p H 3.89,24℃ of main fermentation temperature,50 mg/L of SO_2,50 mg/L of pectinase,8.9% degree of alcohol of fruit wine,5.7 g/L of total acid,and 3.1 g/L of reducing sugar.Whereas,the conditions of hot dipping method were as follows：24℃ of main fermentation temperature,0.2 g/L of yeast inoculum,20% of sugar content of tomato juice,20 mg/L of SO_2,50 mg/L of pectinase,and 60℃ of hot dipping temperature for 30 min.Based on the above conditions of hot dipping method,the prepared tomato wine had transparent wine body,rich,full-bodied wine bouquet,alcohol gas coordination,possessing typical tomato flavor,with 10.4% degree of alcohol,6.1 g/L of total acid and 2.4 g/L of reduci
ISSN:1004-874X
DOI:10.16768/j.issn.1004-874X.2016.10.021